Double IPA Recipe - 2019.1.2 - DIPA No. 2 - FT.12 - Scale

Recipe Info

Recipe Image

2019.1.2 - DIPA No. 2 - FT.12 - Scale

by on
All Grain
930 Gallon(s)
1116 Gallon(s)
60 min
73%
All Grain Double IPA homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Unmalted Wheat - BE, Dextrine Malt - UK, Flaked Oats - US, Malted Oats - US, Corn Sugar (Dextrose) - US, Acidulated Malt - DE , Columbus Hops, Citra Hops, Citra Cryo Hops, OYL-052 DIPA Ale Homebrew Yeast, Gypsum, Calcium Chloride, Irish Moss.

This recipe was cloned from 2019.1.2 - DIPA No. 2 - FT.12.

Fermentables

50% - 2-Row - US
1500
37
1
Mash
23% - Unmalted Wheat - BE
700
35
2
Mash
10% - Dextrine Malt - UK
300
33
2
Mash
5% - Flaked Oats - US
150
37
1
Mash
5% - Malted Oats - US
150
37
1
Mash
4% - Corn Sugar (Dextrose) - US
125
46
0
Late
2% - Acidulated Malt - DE
75
27
3
Mash

Hops

Columbus
42.2727
Pellet
FirstWort
60 min(s)
15
9.3
Columbus
126.8182
Pellet
Boil
60 min(s)
15
27.9
Citra
676.3636
Pellet
FlameOut
0 min(s)
12
0.0
Citra
676.3636
Pellet
DryHop
0 day(s)
12
0.0
Citra Cryo
338.1818
Pellet
DryHop
0 day(s)
0
0.0

Yeast

OYL-052 DIPA Ale
76%

Other Stuff

Gypsum
338.1818
each
Mash
Calcium Chloride
676.3636
each
Mash
Gypsum
338.1818
each
Mash
Calcium Chloride
676.3636
each
Mash
Irish Moss
169.0909
tsp
Mash

Mash Steps

Saccharification Rest
Infusion
151
60 min

Special Instructions

1.
::::: WATER :::::
2.
Strike water: 100% NYC tap.
3.
Sparge water: 100% RO.
4.
Strike water additions: 2g gypsum; 5g calcium chloride.
5.
Sparge water additions: 1g gypsum; 4g calcium chloride.
6.
::::: BREW :::::
7.
Single infusion mash at 152F.
8.
Target pH: 5.5 (accounting for .1 drop from oats).
9.
First wort addition: 0.25oz of Columbus.
10.
Add dextrose.
11.
PBG: 1.068
12.
Boil Addition: 0.75 of Columbus at 60 minutes.
13.
Flame out: 2oz Citra.
14.
Allow temp of wort to free fall for 20 minutes.
15.
Temp at approzimately 180F for hop stand.
16.
Hop stand: 2oz Citra
17.
Allow the wort temp to continue to free fall.
18.
OG: 1.082
19.
:::: CELLAR :::::
20.
Rack onto 1oz of Citra for the firset round of bioconversion.
21.
Begin primary fermentation at 62F.
22.
Day 4: dry-hop with 3oz of Citra.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

2019.1.2 - DIPA No. 2 - FT.12 - Scale
Double IPA
  • 930.00 Gallons Liters Batch Size
  • 1116.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.087 OG
  • 1.021 FG
  • 37.2 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 4.1° SRM Color
  • 73% Efficiency
  • 8.5% ABV Alcohol
  • 302 per 12oz Calories
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